Version 1
: Received: 20 October 2023 / Approved: 20 October 2023 / Online: 20 October 2023 (11:47:42 CEST)
How to cite:
De Carvalho, J.V.D.; Freitas, R.V.; Bezerra, C.; Teixeira-Costa, B.E.; Santos, O.V. Analysis of Bioactive Compounds, Spectroscopic Profile, Thermogravimetric and Morphological Pattern of Basil Leaves (Ocimum basilicum) from the Amazon. Preprints2023, 2023101342. https://doi.org/10.20944/preprints202310.1342.v1
De Carvalho, J.V.D.; Freitas, R.V.; Bezerra, C.; Teixeira-Costa, B.E.; Santos, O.V. Analysis of Bioactive Compounds, Spectroscopic Profile, Thermogravimetric and Morphological Pattern of Basil Leaves (Ocimum basilicum) from the Amazon. Preprints 2023, 2023101342. https://doi.org/10.20944/preprints202310.1342.v1
De Carvalho, J.V.D.; Freitas, R.V.; Bezerra, C.; Teixeira-Costa, B.E.; Santos, O.V. Analysis of Bioactive Compounds, Spectroscopic Profile, Thermogravimetric and Morphological Pattern of Basil Leaves (Ocimum basilicum) from the Amazon. Preprints2023, 2023101342. https://doi.org/10.20944/preprints202310.1342.v1
APA Style
De Carvalho, J.V.D., Freitas, R.V., Bezerra, C., Teixeira-Costa, B.E., & Santos, O.V. (2023). Analysis of Bioactive Compounds, Spectroscopic Profile, Thermogravimetric and Morphological Pattern of Basil Leaves (Ocimum basilicum) from the Amazon. Preprints. https://doi.org/10.20944/preprints202310.1342.v1
Chicago/Turabian Style
De Carvalho, J.V.D., Barbara E. Teixeira-Costa and Orquidea Vasconcelos Santos. 2023 "Analysis of Bioactive Compounds, Spectroscopic Profile, Thermogravimetric and Morphological Pattern of Basil Leaves (Ocimum basilicum) from the Amazon" Preprints. https://doi.org/10.20944/preprints202310.1342.v1
Abstract
The objective of this work is to evaluate and compare the levels of bioactive compounds in basil leaves (Ocimum basilicum), fresh and after thermal drying processing freeze-dried, using methodological procedures that follow internationally recommended and accepted standards. Fresh basil leaves had 9.50 -63.3 mg/100g (vitamin C), 1.8 -3.9 mg EAG/g (total polyphenols), 0.73-1.78 mg/g (flavonoids), 2287.8-1003,8 μg/100g (chlorophyll a), 2606-2287 μg/100g (chlorophyll b), 16.71-20.6 (total carotenoids).Regarding color, there was variation in the parameters L*, a* and b* of the dry sample, but maintained the tendency towards green e (a+) and yellow (b-). Infrared analysis (FTIR) demonstrated the presence of functional groups related to cellulose, hemicellulose and lignin, confirmed by micrography (SEM) with visualization of plant parenchyma residues and fiber bundles. Thermogravimetry (TG/DTG) shows stability in the range of 234 °C, showing more intense mass loss at 294.6 °C. Given the data, it is possible to infer that basil is little affected by freeze-drying, with few changes in bioactive compounds, chemical groups and with good thermal stability. Thus, the application of the freeze-drying technique is a viable alternative to the commercialization of basil leaves, prolonging their useful life and increasing the forms of food applications.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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